It has been the summer of grilling at our house this year. I quickly realized that quinoa is a perfect side with almost anything coming off the grill as it is easy and flavorful. Plus the leftover quinoa is the next day’s lunch, loaded with whole gains and protein. This version with lots of tasty grilled veggies was one of the favorites I made all summer. It can’t be simpler and frankly if you are looking for a vegetarian meal this would be a great too. I love the earthy tastes of the spring onions and mushrooms with the quinoa they all just play so well together. Add the brightness of the lemon, green beans and peas and this dish really is a nice balance of flavors.

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Grilled Spring Onion Quinoa

Ingredients

  • 2 large bunches of spring onions
  • 1 pint baby bella mushrooms
  • Large handful of green beans
  • 1 cup frozen peas
  • 2 cloves of garlic
  • 1 ½ cups of quinoa
  • 1 can beef stock
  • Peal of a lemon
  • Juice of one lemon
  • Handful of parsley
  • Olive oil
  • Salt and Pepper

Instructions

  1. Cook your quinoa per package directions replacing a portion of the water with one can of beef broth, also add 2 microplaned cloves of garlic into the quinoa. I cook my quinoa in a rice cooker and love the results. I also like to add the peal of a citrus fruit to the quinoa in the cooker or pot, it just add something to the flavor.

  2. While the quinoa is cooking prep all your raw veggies and get them ready for the grill. I like to trim the spring onions down to about 4 inches long (I save the tops for another use) and trim off the root end. If you have large bulbs on the onions you can slice them in half. I quartered the mushrooms and trimmed the ends of the green beans before tossing all the veggies with olive oil and lots of salt and pepper. I let my grill master husband put the veggies on the grill. The mushrooms will take about 5-10 minutes on a hot grill while the beans and onions will cook in just a few minutes. You may want to slice the beans and mushrooms into bite sized pieces after they come off the grill, be careful they are hot.
  3. Just before the quinoa is finished cooking mix in the frozen peas, they will heat through quickly. Then gently stir in the grilled veggies along with the juice of the lemon, a drizzle of olive oil, salt and pepper to taste. I serve this salad hot cold and everything in between. It’s a perfect side for any grilled meat or fish or can be a complete vegetarian meal on its own. Also the leftovers make great lunches for work and school.

Recipe Notes

Today most quinoa is pre-rinsed for the best flavor. Rinsing the grains will help to remove any saponins remaining. Saponins taste like soap so if I don't know the brand well I always give the grains a rinse just in case. 

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